#”Live Free and Bake.” – Lodge Bread Co. I was going to title this post “Toast in Los Angeles” but for journalistic integrity I had to change it to because the only place (besides home) I’ve actually been having toast in Los Angeles is the wonderful new Lodge Bread Co.
I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water.
Did you know that rye is so easy to grow that in Washington it is classified as a Class C noxious weed? That’s because it pops up in fields where it hasn’t been planted. Not surprisingly, its virtue lies in its ability to grow in marginal soil. Think of some place like, well, Iceland.